Linkdown: 7/10/19

Robert Moss drops rib knowledge in this well-researched article on the history of pork ribs

In the 1830s in Cincinnati, "cart loads upon cart loads of spare-ribs [were] drawn to the water’s edge and emptied into the Ohio to get rid of them." The remarkable rise of BBQ ribshttps://t.co/q7FdpOC5CH

Chapel Hill’s TerraVita Food & Drink Festivalwill end this year but is going out with a bang in terms of barbecue; in addition to Sam Jones, [t]his year’s Hill Fire event will focus on North Carolina barbecue and bring together the state’s new generation of pitmasters, including Matthew Register of Southern Smoke, Chris Prieto of Prime Barbecue, Wyatt Dickson of Picnic in Durham, as well as other chefs who use smoke in their cooking.

Sauceman’s is relocating to Sugar Creek Brewing from its original location on West Boulevard